Prime Roots is dropping its new meatless bacon alternatives on Earth Day, sharing a more sustainable alternative to traditional bacon. The flavored products are offered in unique varieties like Sriracha, Black Pepper, Maple and Hickory, and they are thick-cut, naturally smoked, hand-sliced butcher-style strips that can be prepared in a variety of ways.
Like other plant-based protein products from the brand, the meatless bacon strips are made with a Japanese fungus called koji.
As Prime Roots co-founder Kim Le told VegNews, "Our bacon will be the first plant-based bacon line that gives the consumer the same experience they would get with pork bacon. From flavor selection to crispiness level, plant-based foodies can have it all.”
What's Driving This Trend
- Plant-based Meat Alternatives
- The increasing popularity of plant-based meat alternatives creates opportunities for companies to develop innovative meatless products that replicate the taste and texture of traditional meats.
- Sustainable Food Products
- Consumers are increasingly concerned with the environmental impact of their food choices, creating a demand for sustainable and eco-friendly alternatives to traditional food products.
- Innovative Ingredient Usage
- By using lesser-known ingredients like koji, companies can differentiate themselves from competitors and create unique flavor profiles that appeal to consumers.
Who This Affects Most
- Food Manufacturing
- Food manufacturers can capitalize on the trend toward plant-based and sustainable foods by developing innovative alternatives to traditional meat products.
- Retail
- The increasing popularity of plant-based and sustainable foods creates opportunities for retailers to offer a wider variety of meatless options and eco-friendly food products.
- Restaurant Industry
- Restaurants can differentiate themselves and appeal to health-conscious and environmentally aware consumers by offering plant-based and sustainable food options on their menus.
